75 Vendemmie

75 Vendemmie
Born in 2011 to celebrate the winery's 75th anniversary. Our finest Negroamaro.
In 1936, Arcangelo Palamà fell in love with a vineyard and its fruits. Today, we carry on his legacy with the same passion—guided by respect, care, and deep affection for his work.

osimo Palamà farm company, in Cutrofiano, in the heart of Salento, for years has been dedicated to the vinification of autochthonous grapes with which it produces white, red, and rosé wines with an excellent quality/price ratio.
The range of pure Negroamaro wines is rather wide and varied: the name of this vine derives its origin from the crasis of the two terms “niger” (“black” in Latin) and “mavrós” (“black” in Greek); whose meaning fully reflects the characteristics of a grape rich in anthocyanins and tannins, with a bitter red fruit -almost black- aftertaste. When bred to tree, possibly on calcareous and clayey soil that releases the humidity stored during the periods of maximum heat and drought, this variety is at its best.
The alberello breeding form, borrowed from a Greek tradition, remains very low: this technique minimizes the distance between root system and leaves, maximizing the poor water availability-typical of southern climates-. Until the ‘60s, in these areas, mostly blended wines were produced and destined to Northen Italy and France’s producers, who used them to give color and alcoholicity to plain wines with a base of Merlot and Cabernet Sauvignon produced in their areas.

Naturally, this type of market did nothing to stimulate local producers who were seeking quality: in 1957, northern producers started forego using this blending wine, forcing local winegrowers to a mandatory choice: produce less, increase quality and autonomously enhance the vineyard in question.
In the range of Palamà’s Negroamaro varieties, the 75 Harvests is at the top of the quality pyramid: it’s a rich, bold and persistent wine. On the nose it’s spicy with hints of fumé and bosé sensations, red fruits under spirit (mostly cherry), plum, blackberry, and strawberry tree as well as aromatic herbs such as myrtle, licorice and eucalyptus. The rough tactile sensation, brought by the tannins, is mitigated by the malo-lactic process into barriques, which smooths the sourness and leaves a pleasant bitter aftertaste.